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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 6 |
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Directions: 1. In a large frying pan, melt 2 Tablespoons of the butter over
medium heat. Add mushrooms, bell pepper, and onion. Cook 5 minutes,
until vegetables are tender. Remove with a slotted spoon and set
aside.
2. Melt remaining 2 tablespoons butter in the same pan. Add flour,
salt, pepper, and nutmeg. Cook, stirring, for 1 minute without
browning.
3. In a small bowl, combine broth and cream. Gradually stir cream
mixture into pan. Bring to a boil, and cook, stirring, until sauce
is smooth and thickened, 3 to 5 minutes.
4. Gradually whisk 1 cup of sauce into egg yolk. Stir back into pan
until well blended. Add vegetable mixture, lemon juice, sherry, and
chicken. Cook until heated through, about 5 minutes. Garnish with
pimiento.
| Ingredients:
4 Tablespoon(s) Butter
1/4 Pound(s) Mushrooms; sliced
1 medium Green bell pepper; sliced
1 small Onion; sliced
3 Tablespoon(s) Flour
1/2 Teaspoon(s) Salt
1/4 Teaspoon(s) Freshly ground pepper
1/4 Teaspoon(s) Nutmeg
1 Cup(s) Chicken broth
1 Cup(s) Light cream; or half and half
1 Egg yolk; beaten
1 Tablespoon(s) Lemon juice
1 Tablespoon(s) Sherry
3 Cup(s) Chicken; diced cooked
2 Tablespoon(s) Pimiento; diced |
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